adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut cake with lime syrup
0 Likes
Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Versatile cake suitable for tea or dessert, enhanced with warm syrup and rich cream for ultimate indulgence.
Ingredients:
  • Melted butter (optional), for greasing
  • 250g unsalted butter, cubed, at room temperature
  • 220g (1 cup) caster sugar
  • 4 large (59g each) eggs, at room temperature
  • 250g (1 2/3 cups) plain flour
  • 12.00 gm baking powder
  • 135g (1 1/2 cups) desiccated coconut
  • Icing sugar (optional), to serve
  • 4 limes
  • 165g (3/4 cup) caster sugar
  • 185mls (3/4 cup) water
Instructions:
  • Preheat your oven to 170°C. Brush a 3-1itre (12-cup) fluted ring pan with melted butter for a perfectly greased pan, or use a non-stick pan for easy release.
  • In a medium bowl, use an electric mixer or hand beaters to whip the butter until smooth. Add caster sugar and vanilla essence, then beat until the mixture is very pale and creamy, remember to scrape down the sides of the bowl.
  • Beat eggs one at a time into the mixture until light and well combined. Sift flour and baking powder together. Gently fold in flour mixture and coconut with a large metal spoon until combined.
  • Transfer the cake mixture into the pan and level the top using the back of a spoon. Bake in the oven set at the recommended temperature for 50-55 minutes or until a skewer poked into the cake comes out clean.
  • Prepare the lime syrup by peeling the rind from 2 limes using a vegetable peeler. Use a small, sharp knife to remove the white pith from the rind, then thinly slice the rind into strips. Juice all 4 limes and combine the lime rind, 80mls (1/3 cup) of lime juice, sugar, and water in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a boil and simmer uncovered for 5 minutes. Remove from heat, use a fork to take out the rind, and set aside both the rind and the syrup.
  • Once the cake is cooked, take it out of the oven and let it stand in the pan for 5 minutes before flipping it onto a wire rack placed over a large plate or tray to catch any drips. Drizzle the hot syrup slowly and evenly over the cake. Let it cool and then serve it decorated with reserved lime rind strips and a sprinkle of icing sugar, if desired.

Similar Recipes